Irresistible Dark Chocolate Dipped Candied Blood Orange Slices: Your Ultimate Guide to a Gourmet Homemade Treat
Imagine vibrant, translucent blood orange slices, slowly candied to sweet perfection, then half-dipped in rich, bittersweet dark chocolate. These stunning confections aren’t just a feast for the eyes; they’re an explosion of flavor, combining citrusy brightness with deep, luxurious chocolate notes. Deceptively easy to make, these gourmet candies are the ultimate homemade gift for any occasion, especially during the festive holiday season. Forget store-bought sweets – these exquisite treats are sure to impress!
The Undeniable Allure of Orange and Chocolate
Let’s talk about one of life’s greatest flavor pairings: orange and chocolate. For me, it’s a match made in culinary heaven, a harmonious dance of sweet, tangy, and subtly bitter notes that few other combinations can rival. I’ve been utterly infatuated with anything chocolate orange my entire life, starting with classic milk chocolate orange balls in my childhood and evolving into a more refined appreciation for gourmet pairings. From a zesty orange bundt cake with a decadent chocolate glaze to delightful orange pistachio chocolate chunk cookies, the combination simply sings.
While some people might gravitate towards raspberry or caramel with their chocolate, the bright, aromatic essence of orange creates a unique contrast that elevates the chocolate experience. It’s a pairing that is both comforting and sophisticated, familiar yet exciting. And while I’ve encountered those who don’t share my fervent devotion to this flavor duo, I’m on a personal mission to convert every skeptic. Today, that mission continues with these exquisite candied blood orange slices enrobed in silky, bittersweet chocolate!
Embracing the Seasonal Beauty: Why Blood Oranges?
Candied orange slices, particularly when dipped in chocolate, are a time-honored tradition. However, we’re giving this classic a vibrant, modern twist by utilizing seasonal blood oranges. The result is truly unbeatable, both in terms of visual appeal and complex flavor. While traditional navel oranges offer a lovely sweetness, blood oranges bring a distinct tartness and a more nuanced flavor profile that beautifully complements the rich dark chocolate.
The magic of blood oranges lies in their stunning crimson flesh and deep pink rinds. This beautiful color develops when the citrus fruit ripens under specific conditions: warm daytime temperatures followed by cool, low nighttime temperatures. This temperature fluctuation encourages the production of anthocyanins, the same pigments found in berries and red grapes, which give blood oranges their characteristic “bloody” hue. Beyond their captivating color, blood oranges often have a slightly less acidic and subtly berry-like flavor compared to common sweet oranges.
Thanks to their growing popularity, blood oranges are becoming increasingly available in most grocery stores. Keep an eye out for them, especially during their peak season in the fall and winter months. Trust me, their unique flavor and striking appearance are absolutely worth seeking out for this recipe.
The Art and Patience of Candying Citrus
While these candied blood orange slices might seem like a labor of love, requiring a dedicated hour of simmering and a drying time of at least 24 hours, the process itself is surprisingly straightforward. Unlike some other candied fruits that demand constant attention, this recipe is quite hands-off once the initial steps are complete, making it accessible even for novice confectioners.
The candying process involves slowly cooking the orange slices in a simple syrup (sugar and water) until the fruit becomes translucent and absorbs the sweet liquid, transforming the bitter pith into a tender, edible delight. The long simmering time ensures that the sugar syrup fully penetrates the orange slices, replacing the water content and preserving the fruit while creating that coveted tender-chewy texture. The subsequent extended drying period is crucial for achieving the perfect candied consistency – a slightly firm, non-tacky finish that allows the oranges to hold their shape and prevents them from becoming sticky or molding prematurely.
These beautiful, handcrafted treats make an exquisite edible gift that will be cherished by anyone lucky enough to receive them. They’re also perfect for elevating your own holiday snacking or as a sophisticated after-dinner indulgence. For an extra layer of gourmet flavor, consider adding a delicate sprinkle of flaky Maldon sea salt. While I personally enjoy these without the salt to let the orange and chocolate truly shine, the salt provides a wonderful textural contrast and enhances the flavors, so it’s entirely up to your personal preference.
Dipping into Decadence: The Dark Chocolate Finish
The final touch for these candied blood orange slices is a luxurious dip in dark chocolate. The bittersweet notes of good quality dark chocolate provide the perfect counterpoint to the sweet, tangy candied orange. It creates a balanced flavor profile that is neither overly sweet nor too bitter, hitting all the right notes for a truly sophisticated treat.
When selecting your chocolate, aim for a high-quality bittersweet variety, ideally around 70-75% cacao. I often find that a 72% bittersweet chocolate offers the ideal balance. While you can certainly use semi-sweet chocolate, the intense contrast provided by bittersweet chocolate truly makes this confection sing. The process of melting the chocolate and dipping the slices is quick and satisfying, adding a glossy, decadent shell to your homemade candies. Don’t worry about tempering the chocolate for this home recipe, as storing them in the refrigerator as recommended will ensure the chocolate holds its shape and sheen.
Candied Blood Orange Slices with Dark Chocolate
Pin
Review
SaveSaved!
Equipment You’ll Need
-
Half Sheet Pan
-
Cooling Rack, Fits Half Sheet Pan
Ingredients for Candied Blood Oranges
Candied Blood Orange Slices:
- 2 blood oranges scrubbed well and dried
- ¾ cup (150g) granulated sugar
- 2 cups (480 mL) water
- 2 tablespoons (30 mL) light corn syrup helps prevent crystallization
For Dipping and Decoration:
- 4½ ounces (130g) bittersweet chocolate chopped roughly, ideally 70-75% cacao*
- Maldon sea salt optional, for a salty-sweet crunch
Detailed Instructions for Candying and Dipping
-
Prepare the Oranges: Begin by thoroughly scrubbing the blood oranges under cool water. Trim off both ends of the oranges to create a stable base, then slice them horizontally into uniform ¼-inch thick rounds. This precise thickness is important for even candying and drying. Carefully remove and discard any visible seeds from each slice.
-
Create the Simple Syrup: In a wide, deep skillet (a 10-inch skillet works best to accommodate the slices in a single layer), combine the granulated sugar, water, and light corn syrup. Bring the mixture to a boil over medium-high heat, whisking continuously until the sugar has completely dissolved and the syrup is clear. The corn syrup is key here, as it helps prevent the sugar from crystallizing during the simmering process, ensuring beautifully clear and tender candied slices.
-
Simmer the Slices: Gently add the prepared blood orange slices to the boiling syrup, arranging them in a single layer. Reduce the heat to low and allow the slices to simmer, uncovered, for 1 hour. During this time, the oranges will soften, become nearly transparent, and absorb the sugar syrup, transforming the pith into a tender, sweet treat. The poaching liquid will also take on a beautiful deep pink or crimson color from the oranges. While simmering, prepare your drying station: set aside a large rimmed baking sheet lined with a cooling rack.
-
Transfer and Drain: Once the orange slices are transparent and tender, carefully transfer them from the poaching liquid using tongs. Allow any excess syrup to drip back into the pan before placing each slice flat onto the prepared cooling rack. Ensure there is enough space between each slice for air circulation, which is vital for proper drying.
-
Dry the Candied Oranges: Allow the candied orange slices to dry, uncovered, at room temperature for a minimum of 24 hours, or even up to 48 hours. The goal is for them to be mostly dry and only minimally tacky to the touch. This extended drying time is essential for the candied texture and prevents them from being overly sticky. You can flip them gently once or twice during this period to ensure even drying.
Assembly: Dipping in Dark Chocolate
-
Melt the Chocolate: Line a platter or small baking sheet with parchment paper for placing the dipped oranges. Cut the bittersweet chocolate into large chunks and place them in a heat-proof bowl. Microwave the chocolate in 25 to 30-second intervals, stirring thoroughly with a rubber spatula after each interval. Continue until the chocolate is completely melted, shiny, and smooth. Alternatively, you can melt the chocolate using a double boiler for more control.
-
Dip and Garnish: Using your hands (or tongs if you prefer), gently dip each candied blood orange slice halfway into the melted chocolate, ensuring an even coating on one side. Carefully place the dipped slices onto the prepared parchment paper. If using, immediately sprinkle a pinch of Maldon sea salt over the wet chocolate. Once all the blood orange slices have been coated and garnished, transfer the platter to the refrigerator. Allow the chocolate to set completely for 10 to 15 minutes before serving.
-
Storage: For optimal freshness and to prevent the chocolate from melting (as it’s not tempered), store the chocolate-covered blood orange slices in an airtight container in the refrigerator for up to 2 to 3 weeks. Separate each layer with parchment paper to prevent sticking. If you choose not to dip them in chocolate, the candied blood oranges can be stored in an airtight container at room temperature for 1 to 2 weeks. Adding a silica gel packet to the container can help absorb any excess moisture and extend their shelf life.
Tips for Success & Variations:
- Chocolate Choice: I highly recommend using a high-quality 72% bittersweet chocolate, like those found at Trader Joe’s, for an affordable yet delicious option. The robust contrast of bitter chocolate with the sweet, tart candied fruit is truly wonderful. However, feel free to substitute with a good quality semi-sweet chocolate if that’s your preference.
- Even Slices: Ensure your orange slices are cut as evenly as possible (¼-inch thick) for uniform candying and consistent texture. A sharp knife or a mandoline can help achieve this.
- Patience with Drying: The 24-hour (or longer) drying time is crucial. Resist the urge to rush this step, as it determines the final texture and shelf life of your candied oranges. A slightly airy room with low humidity is ideal for drying.
- Gifting Presentation: These make stunning gifts! Once fully set, arrange them in a decorative box lined with parchment paper, perhaps with a touch of ribbon. They’re perfect for hostess gifts, holiday treats, or a thoughtful gesture for any food lover.
- Beyond Dipping: Candied blood orange slices are versatile. Use them as an elegant garnish for cakes, tarts, or cocktails. Chop them finely and fold into cookie dough, scone batter, or even homemade granola.
Inspired by Martha Stewart.